I just love the flavours of Thailand. They were introduced to me when I was in a mini series many moons ago and our shoot wrap party was at a Thai restaurant. I was amazed and awed by the depth and complexity of flavours that came through in every single dish. I have been hooked ever since.
I have been to Thailand many times since and if we ever get over this bad flu thing I hope to take a foodie group there one day in the near future.
In the meantime I content myself with making up things I imagine are Thai-ish. Probably not authentic, but so delicious. This is perfect for us who want to eat well but lose steam about cooking around 3pm. Start this early and dinner is served with no fuss. Enjoy.
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Need
-
Paste
- 3 dried Thai chillies
- 1 lemongrass stalk, white part only
- 30 Grams Galangal fresh
- 3 cloves garlic
- 30 Grams fresh turmeric peeled
- 3 shallots, peeled
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Tablespoon shrimp paste
- 1 Pinch pink salt flakes BUY
- 70 Grams soy sauce
- 60 Grams Chicken Stock Powder Recipe
- 350 Grams water
-
The Curry
- 1.5 Kilo Beef-chuck diced and trimmed as necessary
- 1-2 red onions, peeled and cut into wedges
- 500 Grams butternut pumpkin peeled and cubed 10cm pieces
- 6 makrut (kaffir) lime leaves leaves
- 1 Handful Thai Basil leaves
- 1 Handful fresh coriander or cilantro chopped
Do
- 1
To make the paste place the chillies, lemongrass, galangal, garlic, turmeric, shallots and EVOO into the Thermomix bowl. Chop 6 sec/speed 6. Scrape bowl, then cook 6 min/Varoma/speed 1.
- 2
Add the remaining paste ingredients and combine 6 sec/speed 3.
- 3
Place the beef, onion, pumpkin and kaffir lime leaves into the slow cooker.
- 4
Pour the paste over the beef mixture and stir to combine. Cook on high for 4 hours or low for 6 hours.
- 5
Serve with rice and garnish with Thai basil leaves and fresh coriander.
